Mark Hix's sustainably-sourced late-summer menu
telegraph.co.ukcatch a dozen. The mackerel population in Lyme Bay seems to be down. There are probably several reasons why, including factory ships scooping them up before they migrate and come into the bay, and the huge shoals of hungry bluefin tuna that have hit our waters over the past few years.
But we can’t catch or eat bluefin tuna as they are protected. The most sustainable mackerel is handline caught, which is the traditional method and still widely practised, especially in the south-west.
My grandmother used to cook a ham hock once a week. We’d eat it with parsley sauce, and there’d be enough left over for a few sandwiches.
You can pick up a ham hock from a butcher’s for a few quid.Prep time: 15 minutes, plus overnight soakingCook time: 2 hoursFourMackerel is such a versatile fish.
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